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Got Zucchini?

Last week I bought a bunch of zucchini. It’s one of those veggies that the whole family loves. Normally I slice it thin and just cook it with a little olive oil. This time I decided to make zucchini chips and Zucchini-Chocolate Chip Muffins. Sorry no pictures of the chips we ate them too fast! And actually I didn’t save any of those for the kids, my husband and I scarfed them quickly while the kids were out. If you make them make sure to make a lot they are yummy. For the chips slice the zucchini thinly and toss with olive oil and salt. Cook at 250° for 2-3 hours depending on your oven. If they are still a little soft you can even microwave them. They are a delicious crunchy snack and healthy to boot! The muffins are a perfect breakfast snack and they are healthier than some of the other things they grab. Zucchini-Chocolate Chip Muffins – 24 servings 3 cups all-purpose flour 1-1/2 cups white sugar (I used 1 cup raw sugar and 1/2 cup brown sugar instead of white) 2 teaspoons baking soda 1 teaspoon salt 2 egg, lightly beaten 1 cup vegetable oil 1/2 cup milk 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 cups shredded zucchini (I used a cheese grater) 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients...